Clean Plate Charlie:Two-part question. First, how would you differentiate your cooking from Zach Bell's? Second, our critic this week describes your cooking as a display of "bolder seasoning and bigger flavors." Can you speak to that?

Bell and I are from the same school, so our styles are

very similar. But each chef has his own idiosyncratic style. I've been

with Boulud for over ten years, most recently at DBGB, which aims to attract a younger crowd with bigger flavors than you'd